The Superior times. [volume] (Superior, Wis.) 1870-1912, 1887-12-31
THE HOUSEKEEPER.
PFac'icnf HINTS TOr PiaiH P,sopie


Roast beef is looked upon as luxury far
beyond the frugal purse. This is true
when applied TO the "porterhouse roast"
and other choice cuts, but the cheapest
pieces can be mad very good and tender.
Buy not less than two ribs; have the
butcher take out all the bones, roll it up
tightly, skewer ii firmly and give you a
piece of suet 10 lay uron the meat while
roasting. Save the bones. Put a pint of
hot water in the pan with the beef, roast
quickly the first half hour. This crusts
the surface of the meat and retains the
Juices. Allow fifteen minutes for every
pound of beef roasting. Baste often, for
this, with the steam of the water in the
pan. makes the meat tender.
Under this treatment the cheaper cuts
viii prove quite satisfactory. Nor are they
too costly for plain people, for every part
of the meat eau be utilized and served in
inviting shape; only the bones are thrown
away after simmering for three hours in
two quarts of water. Break them up small,
use cold water to extract their juices and
sweetness, add one spoonful of salt and
keep closely covered. This is stock, p"
of which almost an endless variety of plain
soups may be made. Add n bunch of
soup vegetables" cost five cents,
chopped, and you have vegetable soup; or
a pint OF canned tomatoes and you have
tomato soup, or a spoonful of rice, or bar
lev, or vermicelli, for the different kinds.
Al are inexpensive. Never use the stock"
the day it is made, but strain out the bones
and allow 10 stand till the next day. Then
take Off the fat that has risen; this may be
used for frying drippiugs. so almost
none of the beef is lost, and n shilling a
pound even is not paid without a fair re-
turn.
R,1t 10 10 4np ,rhia al, n
rich, brown gravy must be made. Having
removed the meat and poured off the fat
for frying drippings ALSO SET the pan on
the top of the range and allow its contents
to scorch Just little, enough TO give a
good color, then add one cup of boiling water
and thicken with -four and season; serve in
a gravy dish. A small beginning only will
be made on the roast by two people. Cold
roast beef Is not 10 be despised, served
with, perhaps, baked beans, which cost but
n trite, and vegetables. Or the meat may
be finely chopped, little gravy added, all
covered with cold mashed potato and
baked and Drowned IN an open vegetable
dish III the oven; or it may be minced and
made with equal parts of mashed potato
into balls, like fish ball, and fried brown
on both sides, in drippings. This is a
good breakfast dish.
1t may also be cut up small and warmed
in its own gravy, and served on toast or
without the toast
Beans are said to contain more nutri-
ment thar any other vegetable. The best
white ones are only 10 cents quart; half
that quantity will fill a tYo-quart dish
when properly cooked, and half pound of
salt pork is ample TO flavor it. Wash and look
over the beans and put them in cold water,
using three quarts to one pint of beans;
keep them over the fire three or four hours;
set them whore the heat will swell and
soften them, without boiling, having the
pork twashed and the ripd scored in
with them all the willie. About
two hours before dinner strain them
through a colander and put them, dry, into
the dish in which they are to be baked,
with the pork rind mp, in the center. New
in bowl put one teaspoonfu! OF salt, one
half teaspoonful of soda, one cup of sugar
and one cup of hot water. Stir we'll to-
Qether and pour over the beans. If you
cannot see the liquid all around the edge
of the beans, add hot water till Won can.
They are then ready for a moderate oven.
In two hours they will come out well baked.
nicely Drowned aud ready to serve.
To make Boston brown bread, mix well
together cup and a half of yellow corn
meal and the same or rye Hour, If rye
meal is not to be had. Into this put one
teasD00nful oil salt, q neaplng teaspoOnful
of carbonate of soda aud one cup of mo-
lasses mot syrup. Stir cold water very
gradually into this till You have a moder-
atelv stiff batter. beat 1t we'll: pour into a
we'll creased, three quart pail, cover and
set in kettle of boiling water, steaming,
with the kettle covered, at least -four
hours. This makes large loaf and the
cost is about ten cents. 1t is very nice
when hot AMI is good cold.
Corn frit.ers make good breakfast dish.
Into one pint of -four put a teaspoonful
each of sugar and royal baking powder,
and half a ieaspoonful of salt. Into this
put one beaten egg, with milk enough to
make a stiff batter; lastly. add half can
OF sweet corn drop iv large spoonfuls into
plenty Of boiing-hot drippings; brown on
both sides and serve very hot. These go
AeU with cold roast beef. -h0fkfrtas
vyyuSly6a9.